Mango Sticky Rice Easy Recipe

Instructions Checklist. Step 1. Place 1 cup coconut milk in a pot with water and 2 tablespoons sugar. Heat and stir until almost boiling. Add rice and stir until it bubbles. Reduce heat to low, cover, and let simmer until the rice is tender, 10 to 20 minutes. Don't forget to stir periodically to get the rice off the bottom of the pot.

Cuisine: Asian, Thai, Desserts
Total Time: 30 mins
Category: World Cuisine, Asian, Thai, Desserts
Calories: 674 per serving

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Using a fine mesh strainer, rinse rice. Add rice, 1 cup coconut milk, and water to a medium pot and let soak for 30 minutes. Bring pot to a boil over high heat, …

Rating: 5/5(4)
Total Time: 1 hr 30 mins
1. Using a fine mesh strainer, rinse rice. Add rice, 1 cup coconut milk, and water to a medium pot and let soak for 30 minutes.
2. Bring pot to a boil over high heat, then reduce to low heat.
3. Simmer, covered with lid slightly ajar, until rice is tender and water has been fully absorbed, 9 to 10 minutes.
4. Meanwhile, in another medium pot over medium heat, bring remaining coconut milk and sugar and salt to a boil over medium heat.

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In a small pan, melt and lightly brown the butter over medium heat. Add the sesame seeds and immediately remove the pan from the heat, tossing to toast …

Rating: 4/5(4)
Author: Alex Guarnaschelli
Cuisine: Asian
Category: Dessert
1. Put the rice in a large strainer inside a large bowl and rinse the rice repeatedly in cold water until the water is clear (not cloudy with starch). Cover the rice with cold water and cover the bowl with plastic wrap. Refrigerate the rice overnight.
2. Place the rice in a sieve or steam basket over a pot of simmering water. (The water should be at the level of a double boiler so it creates steam but no water actually touches the rice as it cooks.) Cover the pot to trap the steam. Cook until the rice is tender, 35 to 40 minutes. You can test by pressing a few grains between your fingers or, better, tasting a few grains. Transfer the rice in an even layer to a baking sheet. Cover loosely. Leave at room temperature.
3. In a medium saucepan, simmer and reduce the coconut milk by about half, 25 to 30 minutes. Stir in the granulated sugar, brown sugar and salt and simmer until the sugar dissolves, a few minutes more. Transfer the cooked rice to a large bowl. Remove the sugar mixture from the heat, then add it to the bowl with the cooked rice and allow the mixture to cool for 10 minutes. Gently combine the rice with the coconut mixture while breaking up the larger clumps of rice. Let it sit until the liquid is absorbed by the rice, at room temperature for 1 hour or up to overnight in the refrigerator.
4. In a small pan, melt and lightly brown the butter over medium heat. Add the sesame seeds and immediately remove the pan from the heat, tossing to toast and coat the sesame seeds with the butter, 1 minute. Drain.

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Easy Mango Sticky Rice Recipe – Authentic Mango with Sticky Rice & Coconut Milk Sauce. Phasinee Doddeo. The Video showing this recipe being cooked …

Ratings: 7
Calories: 978 per serving
Category: Dessert
1. Cooking the sticky rice correctly is very important to the success of this dish - it's not difficult but is often done incorrectly. Wash the glutinous rice very thoroughly until the water runs clear.
2. In a pan. mix together the coconut milk, sugar, and salt until the granules are dissolved. This is done cold. Just before the rice is ready heat up the mixture so it is warm - as soon as bubbles appear on the surface turn off the heat.
3. The coconut milk sauce is a similar process to that you have already done. Mix the coconut milk for the sauce with the sugar and a large pinch of salt and heat together until it reaches a gentle simmer. Turn the heat down.
4. Preparing the mango is a simple process of cutting off the skin and the fibrous membrane underneath which tends to brown very quickly. In so doing you expose the juicy succulent flesh underneath,

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While rice cooks, put coconut milk, sugar and salt in a small saucepan over low heat. Cook, stirring, just until sugar is dissolved. Set aside. Put warm rice in a serving bowl. …

Rating: 5/5(369)
Category: Dessert
Cuisine: Asian
Total Time: 40 mins
1. Put rice in a bowl and rinse several times in cold water until water is clear, not milky, then drain. Cover rice with cold water and let soak for at least 2 hours or up to 24 hours.
2. Drain rice using a fine-meshed sieve or colander (line with cheesecloth if colander holes are too large). Place rice over a pot of rapidly simmering water (don’t allow water to touch sieve) and steam, covered, for 15 minutes.
3. Remove lid and flip rice over. Continue steaming, covered, for 10 minutes, until rice is translucent and glossy. Taste to make sure rice is completely cooked; it may take up to 10 minutes more. Turn off heat. Fluff rice with a wooden spoon, then cover and let rest for 5 minutes.
4. While rice cooks, put coconut milk, sugar and salt in a small saucepan over low heat. Cook, stirring, just until sugar is dissolved. Set aside.

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Easy Mango Sticky Rice. Easy Mango Sticky Rice is a quick version of the traditional Thailand summer dessert that can be made in under 20 minutes flat …

Ratings: 3
Category: Desserts
Cuisine: Thai
Total Time: 20 mins
1. Place your uncooked 1 cup of sticky rice into a colander and rinse with water. At the same time vigorously rub the rice between your hands and fingers to create friction. Massage your rice between your hands really well for at least 5 minutes and the water runs completely clear. Be sure to intensely massage and wash your rice between your fingers and hands much like you do when you are preparing a kale salad. MASSAGE your Sticky rice underwater and between your hands for at least 5 minutes or longer. Your water should run completely clean by this point. Now, you really need to get in there and massage it really good with both hands and make friction. Don’t be dainty with your rice. This friction between your hands helps soften that outer shell and makes your rice ready to cook. (This step is super important and cannot be skipped as this helps remove the tough outer shell of the sticky rice that needs to be softened to ensure that the rice will be cooked all the way through. This step a
2. In a medium pot place your washed sticky rice. Shake up the can of coconut milk really good. Then measure out 1 cup and add to the washed sticky rice (reserve the other ¾ cup coconut milk for the sweet coconut sauce and set aside). Next, add 1 cup of water, 1.5-inch fresh peeled ginger and ¼ teaspoon of salt. Stir well and put the lid on. (Be sure to use a lid with no vent holes as the goal is to steam the rice)
3. Place your sticky rice on a simmer (about gas 3-4 or low on your stovetop) for about 12 minutes or until the liquid is absorbed. It is really important that your stove is on this very low medium simmer heat. If it is too high, your rice will stick and burn. (if your lid has a hole in it, your rice will not cook well as all the moisture will evaporate from the pot before it is done cooking) At about the 6-minute mark – half way mark, take lid off very briefly and stir well just to make sure it is not sticking. Place the lid back on to continue the steaming process for another 6 minutes. The rice should now be sticky and tender to the bite. If not, continue to cook for 1-2 more minutes over low heat and recheck. Remove from heat and remove the ginger wedge from the cooked sticky rice, put the lid back on the pot and set aside.
4. Next add 3- 4 tablespoons of sugar or sugar alternative into your cooked sticky rice and stir while it is still hot. Now your sticky rice should look glossy. (We only added 3 tablespoons of sugar as we like our desserts only delicately sweet. However, if you like your desserts moreAmerican Style sweet, then be sure to add 4 tablespoons of sugar)

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Mango sticky rice is a delicious Thai dessert and surprisingly easy to make at home. Whether you have a rice cooker or not, you’ll be able to make Thai …

Rating: 5/5(1)
Total Time: 3 hrs 40 mins
Cuisine: Asian
Calories: 139 per serving
1. Add rice to bowl and submerge in water
2. Stir rice for 10-20 seconds then drain water
3. Repeatedly add water, stir, then drain until water is clear
4. Let rice to soak for at least 3 hours (or overnight)

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Make a sauce by mixing together 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and the tapioca starch in a saucepan; bring to a boil. Step 4. …

Rating: 4.5/5(285)
Total Time: 1 hr 30 mins
Category: World Cuisine, Asian, Thai
Calories: 817 per serving
1. Combine the rice and water in a saucepan; bring to a boil; cover and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.
2. While the rice cooks, mix together 1 1/2 cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt in a saucepan over medium heat; bring to a boil; remove from heat and set aside. Stir the cooked rice into the coconut milk mixture; cover. Allow to cool for 1 hour.
3. Make a sauce by mixing together 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and the tapioca starch in a saucepan; bring to a boil.
4. Place the sticky rice on a serving dish. Arrange the mangos on top of the rice. Pour the sauce over the mangos and rice. Sprinkle with sesame seeds.

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Drain rice well in a sieve. Set sieve over a large deep saucepan of simmering water (sieve should not touch water) and steam rice, covered with a …

Rating: 3.9/5(38)
Servings: 6

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Make sweet coconut topping: In a small saucepan, combine ⅓ cup sugar with cornstarch. Add ½ cup coconut milk while whisking. Place saucepan over medium heat and cook, stirring …

Rating: 4.4/5(30)
Total Time: 4 hrs 45 mins
Servings: 8
Calories: 232 per serving
1. Measure rice into a bowl and cover with water by a few inches. Soak for 4 to 10 hours.
2. Make sweet coconut marinade: Combine 1 cup coconut milk with ⅓ cup sugar and salt in a saucepan over medium heat. Simmer until sugar dissolves, ~2 minutes. Set aside.
3. Make sticky rice: Steam sticky rice on the stovetop or in the Instant Pot by following these instructions. As soon as sticky rice is done, transfer to a bowl and stir in coconut marinade. Cover with a lid, plate, or foil. Set aside for 20 minutes (at room temperature) to let the marinade soak into the sticky rice.
4. Toast coconut flakes: Place coconut flakes in a dry skillet over medium heat. Cook, stirring constant, until coconut flakes are lightly toasted, 5 to 6 minutes.

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Soak the rice in 1 cup water in a medium pot for 20 to 30 minutes. Do not drain the rice. Add 1/2 cup more water, plus 1/2 can of the coconut milk, the salt, and 1 tablespoon of the brown sugar. Stir well. Bring to a gentle boil, then partially cover with a lid (leaving some room for steam to escape).

Ratings: 320
Calories: 381 per serving
Category: Dessert

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Mango Sticky Rice Recipes Tips & Tricks. TIP #1: I’ve made the rice using just the bamboo steamer basket, and I’ve also wrapped the rice in cheesecloth and then placed it in the …

Rating: 5/5(1)
Category: Desserts
Cuisine: Thai
Total Time: 30 mins
1. Soak the glutinous rice overnight in 2 cups of cold water.
2. Place a square of cheesecloth over a strainer and pour soaked rice into cheesecloth.
3. Tie cheesecloth into a knot over the rice, leaving some extra room for the rice to expand as it cooks.
4. Add water to the bamboo steamer pot and bring water to a boil.

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For this delicious mango sticky rice recipe, I used a purple sticky rice to impart a bit of contrast and color the food palate. Purple sticky rice is used almost exclusively in desserts in …

Estimated Reading Time: 5 mins
1. In a small pot over low heat, combine coconut milk and condensed milk and heat up until warm. Stir well, turn the heat off and transfer to a bowl.
2. Divide sticky rice into bowls and form a mound in the center of each bowl.
3. Arrange mango strips/cubes around the perimeter of rice and finish by pouring coconut milk mixture over the sticky rice.
4. Sprinkle a few sesame seeds on top and serve.

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For Thai mango sticky rice, the sticky rice is steamed, mixed with thick coconut cream and sugar, paired with perfectly ripe yellow sweet mango, served with …

Rating: 5/5(20)
Category: Thai
Cuisine: Thai
Total Time: 6 hrs 30 mins

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Steam the glutinous rice for 20-25 minutes or until translucent. While the rice is cooking, cut the mangoes into small cubes and chill in the refrigerator until use. In a sauce pan, heat up the …

Rating: 4.5/5(21)
Total Time: 40 mins
Category: Thai Recipes
Calories: 222 per serving
1. Soak the glutinous rice for at least 8 hours or overnight.
2. Prepare the steamer with a banana leaf. Drain the glutinous rice and spread it out on the banana leaf. Throw in the Pandan leaves. Steam the glutinous rice for 20-25 minutes or until translucent.
3. While the rice is cooking, cut the mangoes into small cubes and chill in the refrigerator until use.
4. In a sauce pan, heat up the coconut milk over low heat. Add in the salt and sugar. Keep stirring until the sugar dissolved. Remove from the heat. Pour out 1/4 cup of the coconut milk and reserve for serving.

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In a medium saucepan warm the coconut milk over medium heat. Add sugar or agave and stir until dissolved/incorporated. Bring to a low boil, then remove from heat. Add 3/4 of the sauce …

Cuisine: Thai
Category: Dessert
Servings: 4-6
Total Time: 40 mins
1. Cook rice according to directions on package.
2. In a medium saucepan warm the coconut milk over medium heat
3. Add sugar or agave and stir until dissolved/incorporated
4. Bring to a low boil, then remove from heat.

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A signature Thailand dessert, mango sticky rice is easily one of the more popular Asian desserts. This dessert is a perfect dish to end the night. Filling, savory and sweet, it’ll leave you, or anyone you make it, satisfied and fulfilled! Mango sticky rice will need some soaking time, but it’s effortless and straightforward to make!

Rating: 5/5(1)
Calories: 472 per serving
Category: Dessert

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Frequently Asked Questions

How do i make mango sticky rice?

How to Make Mango Sticky Rice Make sticky rice on the stovetop or in the Instant Pot. (Find detailed instructions here.) Stir sweetened coconut milk into the sticky rice. Cover and let sit for 20 minutes so that the sticky rice soaks up all of the coconut milk. Prepare toppings – Thickened, sweet coconut milk and toasted coconut flakes add flavor.

What are the ingredients in sticky rice?

The main ingredients needed are sticky rice (glutinous rice), canned or fresh coconut milk, salt, palm sugar and mangoes. To prepare the dish, the rice is soaked in water and then cooked by steaming or the use of a rice cooker.

How do you make chinese sticky rice?

Drain thoroughly. Bring rinsed rice, water, and salt to boil in saucepan over medium-high heat. Cook, uncovered, until water level drops below surface of rice and small holes form, about 5 minutes. Reduce heat to low, cover, and cook until rice is tender and water is fully absorbed, about 15 minutes. Serve.

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